Gluten-Free Joc Appetizer: Mini Crab Cakes with Lemon Aioli

Ingredients:

1 pound lump crab meat (ensure it's gluten-free)
1/2 cup gluten-free mayonnaise
1/4 cup gluten-free breadcrumbs
1/4 cup green onions, finely chopped
1 large egg
1 tablespoon gluten-free Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon Old Bay seasoning (check for gluten-free)
Salt and pepper to taste
For the Lemon Aioli:

1/2 cup gluten-free mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon Dijon mustard
Salt and pepper to taste

Instructions:

In a large bowl, combine the lump crab meat, gluten-free mayonnaise, gluten-free breadcrumbs, chopped green onions, egg, gluten-free Dijon mustard, fresh lemon juice, Old Bay seasoning, salt, and pepper. Gently mix until all ingredients are well combined.

Shape the crab mixture into small, bite-sized crab cakes and place them on a baking sheet lined with parchment paper.

Preheat your oven to 375°F (190°C).

Bake the mini crab cakes in the preheated oven for 15-20 minutes, or until they are golden brown and heated through.

While the crab cakes are baking, prepare the Lemon Aioli by whisking together gluten-free mayonnaise, fresh lemon juice, lemon zest, gluten-free Dijon mustard, salt, and pepper in a small bowl. Refrigerate until ready to serve.

Once the crab cakes are done, remove them from the oven and let them cool for a few minutes.

Serve your gluten-free Mini Crab Cakes with Lemon Aioli as a delicious appetizer (joc), with the aioli served on the side for dipping.

Enjoy these gluten-free Mini Crab Cakes with Lemon Aioli as a delightful and flavorful appetizer that's sure to impress your guests!